Mango Lime Granita

Cut cheeks of the mangoes and using a spoon, scoop out the pulp. Similarly remove all the pulp surrounding the seed making sure to extract the maximum flesh out of the mangoes. Discard the seed and skin.

Add the pulp to a processor or blender and blend until smooth and lump free making sure you scrape the sides of the blender once.

Pour the puree into a bowl and to it add the finely grated lime zest. Add the water, sugar and lime juice and whisk well until the sugar dissolves.

Give it a taste to check if it is sweet and there is a slight lime flavour because some mangoes tend to be sweet while some aren’t. Just note the fact that if it is a little high on the sugar now it will be perfect after frozen.

Pour into a shallow round or square metal pan. Put the pan in the freezer for 1 and 1/2 hours. The mixture should have set a bit on the top. Using a fork, scrape it off to get a loose icy clumpy mixture.

Return to the fridge and after 40 minutes use a fork again to scrape the crystals from the side to the centre, the centre may be liquid-y but the sides would have started to set.

Initially it may seem like loose mixture but after a few stirs it will begin to crystallise properly. Again return to the freezer for 40 minutes.

Repeat the process for 4 to 5 times. Totally after about 3 to 4 hours, depending on how cold your freezer is, you will get a crystalline, granulated mixture.

You can serve it immediately or you can keep it in the freezer overnight and serve the next day. If keeping in the freezer overnight reduce the coldness of the freezer to the lowest, cover the pan with aluminium foil or cling film and keep.

When ready to serve the granita, place a fork at the top and pull it towards you in rows. Scoop and serve immediately as it will melt quickly. It will be quite cold but that is how it should be.